Polenta Dolce

Directions

1. 1
   Combine milk, sugar and lemon rind in saucepan.
2. 2
   Heat until warm.
3. 3
   Slowly add Cream of Wheat and cook for 8 to 10 minutes. Slowly stir in lemon juice, egg yolks and lemon extract.
4. 4
   Cook for 1 more minute.
5. 5
   Pour into buttered 9 x 13-inch dish.
6. 6
   Refrigerate overnight or at least until very firm.
7. 7
   Cut into 2-inch diamonds or squares.
8. 8
   Blend in eggs and cracker meal.
9. 9
   Use egg whites left and 2 whole eggs, beat well.
10. 10
    Fry in oil until golden brown. Drain on brown paper.
11. 11
    You can sprinkle sugar on top.